CN112316693A - 一种植物除味剂及其制备方法 - Google Patents
一种植物除味剂及其制备方法 Download PDFInfo
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- CN112316693A CN112316693A CN202011044797.7A CN202011044797A CN112316693A CN 112316693 A CN112316693 A CN 112316693A CN 202011044797 A CN202011044797 A CN 202011044797A CN 112316693 A CN112316693 A CN 112316693A
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- parts
- aloe
- plant deodorant
- leaves
- mangosteen
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Abstract
本发明公开一种植物除味剂及其制备方法。该植物除味剂,按重量份计,其原料包括:薄荷2~4份、生姜2~3份、蒲公英7~9份、茶叶6~7份、柚皮5~9份、草苁蓉2~4份、槐树叶4~6份、吸毒草5~7份、艾叶2~4份、芦荟42~49份、山竹子2~4份、橘子3~5份、桉树叶3~5份。本发明将多种植物组分合理配伍,充分发挥各组分的协同作用,使制备得到的植物除味剂具有去除氨气、甲烷、臭气的效果,且处理效果好、持久性好;同时,还具有抑制、驱虫、净化空气的功效。本发明的植物除味剂制备过程简单,原料均来自植物,保质期长,长期使用不会产生二次污染,且对人畜无任何副作用,可直接喷洒在环境中,安全性高。
Description
技术领域
本发明涉及除臭剂技术领域,尤其涉及一种植物除味剂及其制备方法。
背景技术
恶臭是一种严重的环境污染物,垃圾站、污水处理厂、公厕、屠宰场等场所均会散发恶臭。恶臭的物质种类繁多,大多含有有机硫、硫化氢、硫醇、有机胺、烯烃等,这些物质严重刺激人的感官、破坏生态环境,危害人体健康。因此,对除臭技术的研究具有重要的意义。
目前,除臭法有物理法、化学法、微生物除臭法、天然植物提取液法等。其中,物理法和化学法除臭的原理是吸附、掩盖、中和等,其处理速度快,但持久性差,易产生二次污染;微生物除臭法处理范围广、成本低,不会产生二次污染,但处理速度慢。
天然植物提取液是从大自然中的树木、花草中提取的油、液或浸膏经微乳化后和水形成的植物除臭剂,可完全降解,无毒、无污染,对酸性、碱性和中性气体均起作用。植物除臭剂具有原料来源广、生产工艺简单的优点,但现有的植物除臭剂对恶臭的处理效果差。
发明内容
有鉴于此,有必要提供一种植物除味剂及其制备方法,用以解决现有技术中现有植物除味剂对恶臭的处理效果差的技术问题。
本发明的第一方面提供一种植物除味剂,按重量份计,其原料包括:薄荷2~4份、生姜2~3份、蒲公英7~9份、茶叶6~7份、柚皮5~9份、草苁蓉2~4份、槐树叶4~6份、吸毒草5~7份、艾叶2~4份、芦荟42~49份、山竹子2~4份、橘子3~5份、桉树叶3~5份。
进一步地,芦荟的加入量占植物除味剂原料的42~45%。
进一步地,草苁蓉和山竹子的质量比为1:(0.5~1.5)。
进一步地,植物除味剂,按重量份计,其原料包括:薄荷3.5份、生姜2.4份、蒲公英7.8份、茶叶6.5份、柚皮8.6份、草苁蓉3.8份、槐树叶4.4份、吸毒草6份、艾叶2.5份、芦荟44份、山竹子2.5份、橘子4份、桉树叶4份。
进一步地,植物除味剂在100~200倍范围内加水稀释,直接喷雾使用。
本发明的第二方面提供了一种植物除味剂的制备方法,包括以下步骤:
分别取薄荷、生姜、蒲公英、茶叶、柚皮、草苁蓉、槐树叶、吸毒草、艾叶、山竹子、橘子、桉树叶加入水中,浸泡2~3h后,煮沸2~3h,冷却后过滤,得到第一提取液;
取芦荟加入打浆机中进行打浆,随后经过滤,得到芦荟汁和芦荟渣;向芦荟渣中加入水,在70~80℃下微波处理0.5~1h,冷却后得到芦荟提取液;将芦荟汁与芦荟提取液混合,得到第二提取液;
将第一提取液和第二提取液混合,在40~50℃下搅拌0.5~1h,浓缩至滤液密度为0.9~1.1g/ml,得到植物除味剂。
本发明第二方面提供的植物除味剂的制备方法用于得到本发明第一方面提供的植物除味剂。
进一步地,薄荷、生姜、蒲公英、茶叶、柚皮、草苁蓉、槐树叶、吸毒草、艾叶、山竹子、橘子、桉树叶的总加入量与水的质量比为1:(2~4)。
进一步地,芦荟与水的质量比为1:(2~3)。
本发明中,各成分的作用机理、效果如下:
薄荷:辛,凉;归肺、肝经;含薄荷醇、薄荷酮、乙酸薄荷酯、莰烯、柠檬烯、异薄荷酮、蒎烯、薄荷烯酮、树脂及少量鞣质、迷迭香酸等,具有抗病毒、抗刺激、杀菌等作用。
生姜:是指姜科植物Zingiber officinale的根茎,含有多种烯类、醇类、酮类和酸类成分,具有杀菌、解毒、消毒、止痛等多种功效;
蒲公英:苦,甘,寒;归经归肝、胃经;蒲公英全草含蒲公英甾醇、胆碱、菊糖和果胶等;主治清热解毒,消肿散结,利尿通淋;用于疔疮肿毒,乳痈,瘰疠,目赤,咽痛,肺痈,肠痈,湿热黄疸,热淋涩痛。
茶叶:苦甘,凉;茶叶的药理作用主要由其所含的黄嘌呤衍化物(咖啡因及茶碱)所产生;另外尚含大量鞣酸,故有收敛、抑菌等作用。
柚皮:辛甘苦,温;具有化痰,消食,下气,快膈的功效;治气郁胸闷,脘腹冷痛,食滞,咳喘,疝气。
草苁蓉:味甘,咸,性温;地上部分含草苁蓉醛、草苁蓉内酯和C9,C10和C11萜内酯;根茎含甘露醇、生物碱。
槐树叶:清肝泻火、凉血解毒;燥湿杀虫;主小儿惊痫、壮热、肠风、尿血、痔疮、湿疹、疥癣、痈疮疔肿。
吸毒草:释放负离子速度快,能有效吸收甲醛、苯、氨气、二氧化硫,以及烟味、异味、二氧化碳等。
艾叶:艾叶味辛、苦,性温;归脾、肝、肾经;芳香温散,可升可降;具有温经止血,散寒止痛,降湿杀虫的功效;艾叶烟熏时产生的烟气可有效抑制多种病菌在空气中的传播,但对人畜无害;且属性辛温,能净化空气,有芳香通窍的作用,常闻能令人头脑清晰、聪耳明目。
芦荟:苦,寒;含蒽醌衍化物和多糖类化合物;归肝、胃、大肠经;清肝热,通便;用于便秘,小儿疳积,惊风;外治湿癣。
山竹子:苦、涩,凉;消炎止痛,收敛生肌;用于肠炎,小儿消化不良,胃、十二指肠溃疡,溃疡病轻度出血,口腔炎,牙周炎;外用治烧烫伤,下肢溃疡,湿疹。
橘子:甘酸,凉;含橙皮甙、柠檬酸及还原糖等;具有开胃理气,止渴润肺;治胸膈结气,呕逆,消渴的功效。
桉树叶:苦辛,凉;含1,8-桉叶素、蒎烯、香橙烯、枯醛、松香芹醇和1-乙酰-4-异丙叉环戊烯、芸香甙、槲皮甙、槲皮素、L(+)-高丝氨酸、桉树素等;具有治感冒,流感,痢疾,肠炎,关节痛,膀胱炎,烫伤,疥癣,丹毒,神经性皮炎,湿疹,痈疮肿毒的功效。
与现有技术相比,本发明的有益效果为:
本发明将多种植物组分合理配伍,充分发挥各组分的协同作用,使制备得到的植物除味剂具有去除氨气、甲烷、臭气的效果,且处理效果好、持久性好;同时,还具有抑制、驱虫、净化空气的功效。
本发明的植物除味剂制备过程简单,原料均来自植物,保质期长,长期使用不会产生二次污染,且对人畜无任何副作用,可直接喷洒在环境中,安全性高。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例,对本发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅仅用以解释本发明,并不用于限定本发明。
本发明的第一方面提供了一种植物除味剂,按重量份计,其原料包括:薄荷2~4份、生姜2~3份、蒲公英7~9份、茶叶6~7份、柚皮5~9份、草苁蓉2~4份、槐树叶4~6份、吸毒草5~7份、艾叶2~4份、芦荟42~49份、山竹子2~4份、橘子3~5份、桉树叶3~5份。
本发明通过以芦荟为主要成分,再配合薄荷、生姜、蒲公英、茶叶、柚皮、草苁蓉、槐树叶、吸毒草、艾叶、山竹子、橘子、桉树叶等,各组分合理配伍,能够充分发挥各组分的协同作用,使所得植物除味剂具有优异的性能;本发明的植物除味剂中含有生物碱、蒽醌类、单宁类、有机酸类、酮类、酚类等200多种天然物质成分,产品具有除臭和抑菌杀菌功效,对含硫、氮等物质成分的恶臭味清除具有广普性,经高压喷嘴喷出后雾化形成直径很小的活性分子,与臭气中的硫化氢、氨气、有机氨等发生化学反应,去除臭气;另外,本发明无需加入防腐剂,所得的植物除味剂即具有较长的保质期,除臭持久性好。本发明的植物除味剂在100~200倍范围内加水稀释,直接喷雾使用即可,使用方便。
本实施方式中,芦荟的加入量占植物除味剂原料的42~45%,在此范围内,所得植物除味剂具有更好的性能。若芦荟的加入量过多,将导致其余功能组分的加入量少,无法充分发挥各组分的除臭效果;若芦荟的加入量过少,将导致芦荟无法充分将臭气分子包裹和屏蔽,降低了臭气分子和植物除味剂的接触时间,除臭效果差。
本发明中,通过草苁蓉和山竹子协同作用,有利于提高除臭气效果、延长保质期。进一步地,草苁蓉和山竹子的质量比为1:(0.5~1.5)。在该质量比范围内,所得植物除味剂,具有更优的性能。若草苁蓉加入过多,将导致保质期较短;若草苁蓉加入过少,也不利于提高保质期,且还会导致除臭气效果变差。
本实施方式中,植物除味剂,按重量份计,其原料包括:薄荷3.5份、生姜2.4份、蒲公英7.8份、茶叶6.5份、柚皮8.6份、草苁蓉3.8份、槐树叶4.4份、吸毒草6份、艾叶2.5份、芦荟44份、山竹子2.5份、橘子4份、桉树叶4份。
本发明的第二方面提供了一种植物除味剂的制备方法,包括以下步骤:
S1分别取薄荷、生姜、蒲公英、茶叶、柚皮、草苁蓉、槐树叶、吸毒草、艾叶、山竹子、橘子、桉树叶加入水中,浸泡2~3h后,煮沸2~3h,冷却后过滤,得到第一提取液;该过程中,薄荷、生姜、蒲公英、茶叶、柚皮、草苁蓉、槐树叶、吸毒草、艾叶、山竹子、橘子、桉树叶的总加入量与水的质量比为1:(2~4)。
S2取芦荟加入打浆机中进行打浆,随后经过滤,得到芦荟汁和芦荟渣;向芦荟渣中加入水,在70~80℃下微波处理0.5~1h,冷却后得到芦荟提取液;将芦荟汁与芦荟提取液混合,得到第二提取液;该过程中,芦荟与水的质量比为1:(2~3)。
S3将第一提取液和第二提取液混合,在40~50℃下搅拌0.5~1h,浓缩至滤液密度为0.9~1.1g/ml,得到植物除味剂。
本发明第二方面提供的植物除味剂的制备方法用于得到本发明第一方面提供的植物除味剂。
本实施方式中,上述薄荷、生姜、蒲公英、茶叶、柚皮、草苁蓉、槐树叶、吸毒草、艾叶、芦荟、山竹子、橘子、桉树叶均经预先清洗、晾干和切碎处理。
实施例1
本实施例提供了一种植物除味剂,按重量份计,其原料包括:薄荷3.5份、生姜2.4份、蒲公英7.8份、茶叶6.5份、柚皮8.6份、草苁蓉3.8份、槐树叶4.4份、吸毒草6份、艾叶2.5份、芦荟44份、山竹子2.5份、橘子4份、桉树叶4份。
本实施例还提供了一种植物除味剂的制备方法,包括以下步骤:
(1)分别取薄荷3.5份、生姜2.4份、蒲公英7.8份、茶叶6.5份、柚皮8.6份、草苁蓉3.8份、槐树叶4.4份、吸毒草6份、艾叶2.5份、山竹子2.5份、橘子4份、桉树叶4份加入水150份中,浸泡3h后,煮沸2h,冷却后过滤,得到第一提取液。
(2)取芦荟44份加入打浆机中进行打浆,随后经过滤,得到芦荟汁和芦荟渣;向芦荟渣中加入100份水,在75℃下微波处理0.8h,冷却后得到芦荟提取液;将芦荟汁与芦荟提取液混合,得到第二提取液。
(3)将第一提取液和第二提取液混合,在45℃下搅拌0.8h,浓缩至滤液密度为1g/ml,得到植物除味剂。
实施例2
本实施例提供了一种植物除味剂,按重量份计,其原料包括:薄荷2份、生姜3份、蒲公英9份、茶叶6份、柚皮9份、草苁蓉4份、槐树叶6份、吸毒草7份、艾叶4份、芦荟42份、山竹子2份、橘子3份、桉树叶3份。
本实施例还提供了一种植物除味剂的制备方法,包括以下步骤:
(1)分别取薄荷2份、生姜3份、蒲公英9份、茶叶6份、柚皮9份、草苁蓉4份、槐树叶6份、吸毒草7份、艾叶4份、山竹子2份、橘子3份、桉树叶3份加入水150份中,浸泡2h后,煮沸3h,冷却后过滤,得到第一提取液。
(2)取芦荟42份加入打浆机中进行打浆,随后经过滤,得到芦荟汁和芦荟渣;向芦荟渣中加入100份水,在70℃下微波处理1h,冷却后得到芦荟提取液;将芦荟汁与芦荟提取液混合,得到第二提取液。
(3)将第一提取液和第二提取液混合,在50℃下搅拌0.5h,浓缩至滤液密度为1g/ml,得到植物除味剂。
实施例3
本实施例提供了一种植物除味剂,按重量份计,其原料包括:薄荷4份、生姜2份、蒲公英7份、茶叶7份、柚皮5份、草苁蓉2份、槐树叶4份、吸毒草5份、艾叶2份、芦荟49份、山竹子3份、橘子5份、桉树叶5份。
本实施例还提供了一种植物除味剂的制备方法,包括以下步骤:
(1)分别取薄荷4份、生姜2份、蒲公英7份、茶叶7份、柚皮5份、草苁蓉2份、槐树叶4份、吸毒草5份、艾叶2份、山竹子3份、橘子5份、桉树叶5份加入水150份中,浸泡2.5h后,煮沸2.5h,冷却后过滤,得到第一提取液。
(2)取芦荟49份加入打浆机中进行打浆,随后经过滤,得到芦荟汁和芦荟渣;向芦荟渣中加入100份水,在80℃下微波处理0.5h,冷却后得到芦荟提取液;将芦荟汁与芦荟提取液混合,得到第二提取液。
(3)将第一提取液和第二提取液混合,在40℃下搅拌1h,浓缩至滤液密度为1g/ml,得到植物除味剂。
对比例1
本对比例提供了一种植物除味剂,按重量份计,其原料包括:薄荷3.7份、生姜2.6份、蒲公英8.4份、茶叶7份、柚皮9.2份、草苁蓉4.1份、槐树叶4.7份、吸毒草6.4份、艾叶2.7份、芦荟40份、山竹子2.7份、橘子4.3份、桉树叶4.3份。
其制备过程与实施例1一致。
对比例2
本对比例提供了一种植物除味剂,按重量份计,其原料包括:薄荷3.1份、生姜2.1份、蒲公英7份、茶叶5.8份、柚皮7.7份、草苁蓉3.4份、槐树叶3.9份、吸毒草5.4份、艾叶2.2份、芦荟50份、山竹子2.2份、橘子3.6份、桉树叶3.6份。
其制备过程与实施例1一致。
对比例3
本对比例提供了一种植物除味剂,按重量份计,其原料包括:薄荷3.5份、生姜2.4份、蒲公英7.8份、茶叶6.5份、柚皮8.6份、草苁蓉2.3份、槐树叶4.4份、吸毒草6份、艾叶2.5份、芦荟44份、山竹子4份、橘子4份、桉树叶4份。
其制备过程与实施例1一致。
对比例4
本对比例提供了一种植物除味剂,按重量份计,其原料包括:薄荷3.5份、生姜2.4份、蒲公英7.8份、茶叶6.5份、柚皮8.6份、草苁蓉4.5份、槐树叶4.4份、吸毒草6份、艾叶2.5份、芦荟44份、山竹子1.8份、橘子4份、桉树叶4份。
其制备过程与实施例1一致。
试验组1
对上述实施例1~3和对比例1~4所得植物除味剂进行理化性质测试,其结果见表1和表2。
表1实施例1~3和对比例1~4所得植物除味剂的理化性质
表2实施例1~3和对比例1~4所得植物除味剂的保质期
由表1和表2可以看出,本发明实施例1所得植物除味剂能够满足环保要求,且可长期贮存。对比例4由于草苁蓉和山竹子的比较高,导致其具有较短的保质期。
试验组2
根据《消毒技术规范》(2002年版)对上述实施例1所得植物除味剂进行安全性能测试,结果见表3~5。
急性经口毒试验
检测环境:温度21.1~23.2℃,相对湿度51.4~59.2%。
试验动物:ICR小鼠20只,雌雄各半,SPF级。
饲料和饮水:饲料由江苏省协同医药生物工程有限责任公司生产;饮水为一级RO超滤水(加入次氯酸钠,将水中游离氧含量控制在2~3ppm除菌)。
试验方法:称取5.0666g样品置于烧杯中取少量纯水将样品混匀后转入20ml容量瓶内,加水定容至刻度线,样品现配现用;采用一次最大限度试验,灌胃剂量为5066.6mg/kg,染毒前动物禁食过夜,染毒后继续禁食3小时,每天观察中毒症状或行为变化,每周称重一次,对中毒死亡动物和染毒后14天存活动物作大体解剖观察。
表3实施例1所得植物除味剂的急性经口毒试验
结果表明,动物染毒14天内未见任何中毒症状和中毒死亡,体重未见异常;试验观察结束,对受试动物进行大体解剖检查也未见异常变化、LD50>5066.6mg/kg。根据急性毒性分级,属于实际无毒级。
急性眼刺激试验
检测环境:温度20.2~22.3℃,相对湿度53.4~63.7%。
试验动物:新西兰家兔,3只,雌雄不限,由桐乡市银海牧业专业合作社提供。
试验方法:试验前24h对试验动物的两只眼睛进行检查(包括试验荧光素钠检查),确保动物眼睛可以用于试验。取受试物0.1ml,滴入家兔一侧眼结膜囊内,另一侧眼以生理盐水作为正常对照,滴入受试物后,使上下眼睑被动闭合4s、30s后用生理盐水冲洗、滴眼后1h、24h、48h和72h观察。
表4实施例1所得植物除味剂的家兔眼刺激试验
结果表明,3只动物的平均评分:角膜损害<1,虹膜损害<1,结膜充血<2,结膜水肿<2。按眼刺激反应评分,该样品为无刺激性。
一次完整皮肤刺激试验
检测环境:室温20.1~22.4℃,相对湿度57.3~61.2%。
试验动物:新西兰家兔,3只,雌雄不限,由桐乡市银海牧业专业合作社提供。
试验方法:将0.5ml样品敷于测试部位,4小时后去除敷料,用温水清洗接触部位,去除敷料1h、24h和48h观察。
表5实施例1所得植物除味剂的家兔一次完整皮肤刺激试验
结果表明,各观察时点最高皮肤刺激积分均值为0。按皮肤刺激强度分级,该样品对家兔皮肤的刺激强度属无刺激性。
由表3~5可以看出,本发明实施例1所得植物除味剂无毒、无刺激,安全性好。
试验组3
按照QB/T2761-2006、CJ/T516-2017/6.21的标准分别对实施例1~3和对比例1~4进行甲烷、氨、臭气去除效果进行测试,结果见表6~8。
表6植物除味剂除甲烷效果
表7植物除味剂除氨效果
表8植物除味剂除臭气效果
由表6~8可知,本发明实施例1~3均具有较好的甲烷、氨和臭气去除效果。对比例1和对比例2中分别加入较少和较多的芦荟,无法充分发挥芦荟与各组分的协同作用,从而导致其对甲烷、氨和臭气去除效果较差。对比例3和对比例4中,草苁蓉和山竹子的比值分别过低或过高,无法充分发挥草苁蓉和山竹子的协同作用,从而导致对比例3具有较差的除甲烷、氨和臭气效果,对比例4具有较短的保质期。
与现有技术相比,本发明的有益效果为:
本发明将多种植物组分合理配伍,充分发挥各组分的协同作用,使制备得到的植物除味剂具有去除氨气、甲烷、臭气的效果,且处理效果好、持久性好;同时,还具有抑制、驱虫、净化空气的功效。
本发明的植物除味剂制备过程简单,原料均来自植物,保质期长,长期使用不会产生二次污染,且对人畜无任何副作用,可直接喷洒在环境中,安全性高。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,可轻易想到的变化或替换,都应涵盖在本发明的保护范围之内。
Claims (8)
1.一种植物除味剂,其特征在于,按重量份计,其原料包括:薄荷2~4份、生姜2~3份、蒲公英7~9份、茶叶6~7份、柚皮5~9份、草苁蓉2~4份、槐树叶4~6份、吸毒草5~7份、艾叶2~4份、芦荟42~49份、山竹子2~4份、橘子3~5份、桉树叶3~5份。
2.根据权利要求1所述植物除味剂,其特征在于,所述芦荟的加入量占植物除味剂原料的42~45%。
3.根据权利要求1所述植物除味剂,其特征在于,所述草苁蓉和山竹子的质量比为1:(0.5~1.5)。
4.根据权利要求1所述植物除味剂,其特征在于,所述植物除味剂,按重量份计,其原料包括:薄荷3.5份、生姜2.4份、蒲公英7.8份、茶叶6.5份、柚皮8.6份、草苁蓉3.8份、槐树叶4.4份、吸毒草6份、艾叶2.5份、芦荟44份、山竹子2.5份、橘子4份、桉树叶4份。
5.根据权利要求1~4所述植物除味剂,其特征在于,所述植物除味剂在100~200倍内加水稀释,直接喷雾使用。
6.一种如权利要求1~4中任一项所述植物除味剂的制备方法,其特征在于,包括以下步骤:
分别取薄荷、生姜、蒲公英、茶叶、柚皮、草苁蓉、槐树叶、吸毒草、艾叶、山竹子、橘子、桉树叶加入水中,浸泡2~3h后,煮沸2~3h,冷却后过滤,得到第一提取液;
取芦荟加入打浆机中进行打浆,随后经过滤,得到芦荟汁和芦荟渣;向芦荟渣中加入水,在70~80℃下微波处理0.5~1h,冷却后得到芦荟提取液;将芦荟汁与芦荟提取液混合,得到第二提取液;
将所述第一提取液和所述第二提取液混合,在40~50℃下搅拌0.5~1h,浓缩至滤液密度为0.9~1.1g/ml,得到植物除味剂。
7.根据权利要求6所述植物除味剂的制备方法,其特征在于,所述薄荷、生姜、蒲公英、茶叶、柚皮、草苁蓉、槐树叶、吸毒草、艾叶、山竹子、橘子、桉树叶的总加入量与水的质量比为1:(2~4)。
8.根据权利要求6所述植物除味剂的制备方法,其特征在于,所述芦荟与水的质量比为1:(2~3)。
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